Sjoerd StendahlThe weekly sourdough is finished, I should work on my decorative scoring.
St. Hottus die PfeifeIch finde, es ist definitiv genießbar. Die lange Garre hat zu einer starken Glutenbildung geführt, dadurch ist die Textur etwas "spongy" aber nicht unangenehm. Es ist auch nicht übersäuert. Allerdings hätte ich mir die letzten 10 Minuten Ofen sparen können, ich vermute durch den niedrigeren Wassergehalt in der Kruste ist es schneller gedunkelt.
Begleitet mich heute, wie ich mein #sauerteigbrot welches ich eigentlich gestern Abend Backen wollte, nach 24h Kühlschrankgarre schlicht und einfach vergessen habe...
...und jetzt heute, nach 48h endlich backe und schaue, was draus wird.
Silo 🇺🇸🤝🇺🇦
nicolas_dBread with TH80%, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
After kneading temperature dough was 25C, proofing dough 1h at ambiant temperature 21C with two coild foldings, divided (600g), rest the divided dough for 20 min, shaped, then final proofing 10 min in bread basket
baked in household oven at 250C 40 min in iron dish
bread is less aerated and bubbles size are smaller than previous TH72% bread, likely due to too much coild foldings and/or unsuitable proofing, but crumb is so good and soft
#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
090725
After kneading temperature dough was 25C, proofing dough 1h at ambiant temperature 21C with two coild foldings, divided (600g), rest the divided dough for 20 min, shaped, then final proofing 10 min in bread basket
baked in household oven at 250C 40 min in iron dish
bread is less aerated and bubbles size are smaller than previous TH72% bread, likely due to too much coild foldings and/or unsuitable proofing, but crumb is so good and soft
#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
090725
Another bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 20 min in bread basket
baked in household oven at 250C 40 min in iron dish
crumb is well aerated and soft
#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
080725
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 20 min in bread basket
baked in household oven at 250C 40 min in iron dish
crumb is well aerated and soft
#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
080725
Xurxo Adrián EntenzaEst-ce que, comme pour les bateaux, ça porte malheur de rebaptiser son levain?
bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 15 min in bread basket
baked in household oven at 250C 40 min in iron dish
texture of bread is springly and crumb is soft, good odor but likely smell better with longer cold proofing or adding fermented dough
#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
50725
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 15 min in bread basket
baked in household oven at 250C 40 min in iron dish
texture of bread is springly and crumb is soft, good odor but likely smell better with longer cold proofing or adding fermented dough
#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
50725
KarussellbremserMir ist aufgefallen, dass ich euch ja noch nie von meiner Brotback-Leidenschaft erzählt habe.
Heute gab es ein Weizen-Roggen-Mischbrot — selbstverständlich nur mit Sauerteig. Vorgestern angesetzt mit einem Poolish und mit Übernachtgare.
#sauerteig #brotbacken #brot #sauerteigbrot #backen #backingbread #sourdough #breadstodon
Herisson Rose#photooftheday this city bakery we stopped at had a 24hr 🥖 Baguette vending machine! 😹
I cannot think of something more Quintessentially French:
- Epitomises a cultural stereotype (National obsession with freshly baked bread)
- Upsets food purists (No! The bread must be hand baked by an artisan!)
- and thus invokes a philosophical quandary - cue heated debate about what defines "fresh" "bakery" and "artisanal" bread :)
#vendingmachines #breadstodon #baguette #culturalstereotypes #bread
